Crème Brulee Recipe

Preparation and Baking

1. 1

   Prepare the Vanilla Cream

   In a saucepan, combine heavy cream and the split vanilla bean (scrape out the seeds and add both seeds and pod to the cream). Heat over medium until just boiling, then remove from heat and let steep for 15 minutes.

2. 2

   Whisk the Egg Yolks

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Gradually pour the warm cream into the egg mixture, whisking continuously to temper the eggs. Remove the vanilla pod.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish, and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, until the custards are set but still slightly jiggly in the center.

5. 5

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brulee sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Allow to cool slightly before serving.